Description
These Peppermint Chocolate Rice Cripy Rreats are so easy to prepare, you'll never buy those packaged ones again! Vegan and gluten free, with a hint of peppermint and dipped in chocolate. Irresistible!
Ingredients
2 tbsp coconut oil
2 cups vegan mini peppermint marshmallows (see note)
3 cups crispy rice cereal
For the chocolate coating:
2/3 cup vegan chocolate chips
1 tbsp coconut oil
Crushed candy canes for garnish (optional)
Instructions
Line a 8x8 inch baking dish with wax or parchment paper and spray it lightly with cooking spray (to help the paper fit and stick the dish, coat the bottom and sides with cooking spray before putting the paper on it)
Combine 2 tablespoons of coconut oil and the marshmallows in a large microwave safe bowl. Place it in the microwave in 30 second increments, until the marshmallows are melted
Add the crispy rice and stir well, so its well coated with the melted marshmallows. Transfer it to the lined baking dish and press it evenly. Let it cool for about 10 minutes
In the meantime, melt the chocolate chips with 1 tablespoon of coconut oil ( you can do this in the microwave at 30 second increments, stirring well each time)
Once the treats have cooled, cut them into bars and dip each one half way in chocolate. Top with crushed candy canes and refrigerate for a few minutes, until the chocolate hardens
Notes
If you can't find peppermint flavored marshmallows, you can use plain ones and add 1 to 1/2 teaspoons of natural peppermint extract
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 140
- Sugar: 12
- Sodium: 45
- Fat: 6.3
- Saturated Fat: 4.5
- Unsaturated Fat: 0.4
- Trans Fat: 0
- Carbohydrates: 20.3
- Fiber: 0.7
- Protein: 1.2
- Cholesterol: 0